Ingredients
- Sushi rice (short grain rice)
- Rice vinegar
- Sugar
- Salt
- Nori sheets
- Imitation crab (or real crab)
- Kewpie mayo (or regular mayo)
- Shrimp (peeled and deveined, tails on)
- Tempura batter mix (or flour + cornstarch + ice cold water)
- Avocado
- Cucumber
- Sesame seeds (white or mixed)
- Spicy mayo (mayo + sriracha)
- Unagi sauce (optional)
- Neutral frying oil (canola or vegetable oil)
Instructions
- Rinse the sushi rice in cool water until the water runs clear.
- Cook the rice according to package instructions, then mix with seasoned vinegar, sugar, and salt.
- Pull the imitation crab into thin shreds and mix with Kewpie mayo, a squeeze of sriracha, and a pinch of salt.
- Slice cucumber into matchstick strips and avocado into even slices, keeping them slightly thicker than the cucumber.
- Make tempura shrimp by cutting small shallow slits in the shrimp and dipping it in cold batter, then frying until golden.
- Lay plastic wrap over a bamboo mat, then place a nori sheet on top.
- Spread rice on the nori, sprinkle sesame seeds, then flip the nori so rice is facing down.
- Add crab mayo, cucumber, avocado, and shrimp tempura in a line on the nori.
- Roll the sushi tightly, using the mat to shape it as you go.
- Slice the roll into even pieces using a sharp knife, serving with spicy mayo and unagi sauce on top.
Notes
Keep the tempura shrimp crisp by not stacking them after frying. For a less spicy mayo, adjust the amount of sriracha to taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Frying
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 2 pieces
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg